Gallery

Antonis Achilleos; Styling: Stephana Bottom

Recipe Summary

prep:
10 mins
cook:
7 mins
chill:
4 hrs
total:
4 hrs 17 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a cup, dissolve cornstarch in 1 tsp. water. In a medium saucepan over medium-low heat, combine pumpkin, 1/2 cup cream, brown sugar, maple syrup, spices and salt. Cook, whisking constantly, for 5 minutes, until sugar dissolves. Stir in cornstarch mixture, bring just to a boil, reduce heat to low, and cook, whisking, for 2 minutes. Strain through a fine-mesh sieve into a large bowl and cool completely.

    Advertisement
  • In a chilled bowl using chilled beaters, whip remaining 1 cup cream and vanilla extract until firm peaks form. Fold 1/3 of whipped cream into pumpkin mixture to lighten, then fold in remaining cream until no streaks remain. Divide half of mousse among serving bowls or glasses and sprinkle with half of cookie crumbs. Repeat with remaining mousse and crumbs. Cover and chill 4 hours or up to 1 day.

Nutrition Facts

391 calories; fat 24g; saturated fat 14g; protein 3g; carbohydrates 44g; fiber 3g; cholesterol 82mg; sodium 222mg.